Chicken & Chorizo Pasta Bake

Chicken & Chorizo Pasta Bake

Oh yum! Today was absolutely stoating it down (heavy rain) and very Dreich (dull, moody) weather, so it was a warming pasta bake for dinner. Not only is pasta filling but this dish is simple and easy to make, great for a family meal or just when you are looking for something comforting to warm you up. The recipe uses a lot of store cupboard essentials so easy to put together.

Dish of Chicken & Chorizo Pasta Bake

Serves 2 large portions (or 4 small)

100g Wholewheat Pasta (again your choice, I used Fusilli)

2 Chicken Breasts

1 onion – chopped

1 red pepper – chopped

Olive oil

1 Garlic clove – crushed or 1 tsp ground granules

1 tsp dried Italian herbs or Oregano

200g Chopped tomatoes

200ml Chicken Stock

100ml Milk (or cream)

Handful of Spinach leaves, chopped

Handful of frozen peas

100g Grated Cheese (I used cheddar)

1 tsp Chilli flakes (optional, if you like it spicy)

1 tsp Paprika (for sprinkling on top)

80g Chopped Chorizo

Salt & Pepper

  1. Heat a little oil in a fry pan and preheat your oven to 190 deg fan.
  2. Brown the onions & red pepper with the garlic in the fry pan until softened, add in the chorizo and cook for a few minutes then add the chicken, season & brown chicken on all sides for a few minutes.
  3. Once browned, add in the chopped tomatoes, chicken stock, milk, herbs and chilli (if using) to the pan and mix through, bring to the boil and reduce to a low simmer, cover and cook for at least an 1 hr.
  4. Meanwhile cook your pasta as per packet instructions.
  5. Using 2 forks, remove the lid from the pan and shred your chicken breasts (if you prefer chunks, that’s fine but I like it shredded)
  6. Add in the frozen peas and Spinach and cook for a further few minutes.
  7. Drain your pasta and add to the pan and mix through.
  8. Now decant the pasta chicken into an ovenproof dish and grate the cheese on top with a sprinkle of paprika and salt & pepper to season.
  9. Bake on middle shelf for about 25 minutes. Serve. Yum!

Chicken & Chorizo Pasta Bake


Chicken Curry with Almond Milk

Chicken Curry Pot

Who doesn’t love a Curry? Especially when it’s a healthier version. This Curry came about when I was trying to use up leftover Almond Milk, nutritionally, store-bought almond milk (like Alpro or Almond Breeze)  is a low-calorie product with about 56 calories per 100ml. It’s typically low in fat, with just 1.5g per 100g – all of which is largely unsaturated fat.

This Curry is a great family curry as its low in spice but with great flavour. It’s also great if you love batch cooking as you can make a hug pot and freeze into portions.

Chicken Curry with Almond Milk

Serves 2

2 Chicken Breasts – cut into chunks

1 tbsp olive oil

Salt & Pepper

1 tbsp Tomato Paste

300ml Almond Milk

1/2 tsp ground cinnamon

1 tsp Chilli powder

Handful of Cauliflower Florets (I used frozen)

Handful of Peas (I used frozen)

Curry Paste (see below)

Curry Paste:

1 Onion

1 tsp garlic granules

1 tsp ground ginger

1/2 tsp ground turmeric

1 tsp gram masala

Sea salt

  1. Mix all the Curry Paste ingredients into a blender and mix until you get a smooth paste.
  2. Heat a little oil in a pan on medium to high heat, add chicken, season and brown.
  3. Add the Curry paste to the pan and heat through for about 2 minutes.
  4. Next add the tomato paste, almond milk, cinnamon and chilli powder and mix through.
  5. Reduce the heat, cover and simmer on low for about 1 hour. 15 minutes before serving add in the cauliflower & peas, mix through and cook for remaining time.
  6. I served with some of my Chickpea Chaptai’s. https://theweecaledoniancook.com/2020/08/29/chickpea-chapati/
Chickpea Chapati


Chicken & Chickpea Thai Cakes

Chicken & Chickpea Thai Cakes

These little cakes are so easy to make and quick too, a great mid week dinner or even a quick lunch bite. What’s even better is that they are healthy, low in fat & low in calories at just 150 per cake.

Makes 8

2 Chicken Breasts

4 Spring Onions – chopped finely

1 tsp garlic granules or 2 garlic cloves, crushed

1/2 tsp ginger or 1″ fresh ginger chopped finely

1 tbsp dried coriander

2 tsps Soy Sauce

Zest & Juice of 1 lime

Salt & Pepper

1 tin of Chickpeas drained (400g)

1 tsp dried chilli flakes

Sweet Chilli Sauce to serve.

  1. Preheat oven to 180 deg and line a baking tray with greaseproof paper.
  2. Using of food processor blitz the chickpeas and chicken until minced.
  3. In a bowl mix everything together with your hands and form 8 small cakes about 1cm thick, place onto baking paper and bake in the oven for 15 minutes.
  4. Serve with some Sweet Chilli Sauce. Yum!
Chicken & Chickpea Thai Cakes

Stripey Omelette

Happy National Egg Day! (well in the U.S it is on 3rd June). I am helping them celebrate today my making myself eggs for lunch and a stripey omelette at that & why not! I do love experimenting with food…lol!

Eggs are so nutritious and filling, stored with lots of protein, about 13g in a large egg size. Eggs are also low in calories and full of vitamin D & B, so a good all rounder for any meal. I love eggs, you can scramble, poach, fry, bake, boil they are very versatile. Want to know even more, check out egg info here….https://en.wikipedia.org/wiki/Egg_as_food

I get my eggs delivered straight to my door from McQueens Dairies. This omelette made from Scottish eggs from Beaton Farms in Inverurie, Scotland.

3 Eggs – Large

Spray oil

Seasoning

  1. Start by separating the yolks from whites. Mix the yolks.
  2. Heat a little spray oil in a pan on a low heat and pour in the yolks only, cook gently for a few minutes until cooked.
  3. Using a knife gently & I say very gently as you don’t want to damage your pan, then slice into strips about 1-1.5cm thick and remove every 2nd one. (you can use the spare strips for another omelette or create a lattice design).

4. Then pour in the egg whites and cook gently on a low heat until the egg whites start to bubble.

5. At this stage if you are using a filling, lay it onto omelette and start to roll up in pan then decant onto a plate.

Serve. Yummy and Eye catching.


Chicken, Leek & Potato Gratin

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Wanted some home comfort food today and trying to use up leftovers this little dish was perfect, tasty & filling.

 

Makes 2 servings

1 1/2 chicken breast (large)

1 Green Pepper

1 Large Leek

3 large Potatoes

250ml chicken stock

50ml Cream or milk

1 tsp nutmeg

1 tsp dried garlic granules

Salt & pepper to taste

Grated cheese (I used cheddar but Gruyere is nice if you have it)

Paprika to taste

 

  1. Pre heat your oven to 180 deg (or if you have a class 9 Hotpoint use the Potato Gratin function)
  2. Heat a little spray oil in a pan and slice the chicken into small strips, season with salt & pepper & nutmeg then brown, remove with a slotted spoon.
  3. Heat a little butter in the pan, slice the leek and gently saute the leeks with the garlic until slightly browned, remove with a slotted spoon.
  4. Add the peppers are cook until slightly softened and browned. Remove.                20200412_164220
  5. Peel and slice thinly the potatoes.
  6. Lightly butter a baking dish and start by layering the potatoes then the chicken mix with vegetables then potatoes then chicken mix then potatoes. Pour in the stock and milk and finally finish off with the grated cheese sprinkled on top. Then sprinkle with the paprika to taste.
  7. Bake for about 50-60 minutes.
  8. Serve…Yummy!

 

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Jambalaya

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This was a little dish I tried from Pinch of Nom’s Latest Cookbook. It was super tasty and low in Kcal’s too at just 398 per portion.

 

Serves 4

Low cal cooking spray

300g diced chicken

2 red peppers, diced

1 onion, diced

2 celery sticks, diced

2 garlic cloves, minced

2 tbsp cajun seasoning (1 tsp onion powder, 1 tsp salt, 2 tsps garlic powder, 2 tsps paprika, 1 tsp ground black pepper, 1 tsp cayenne pepper, 1 tsp oregano dried, 1 tsp thyme, 1/2 tsp red pepper flakes)

1 tsp smoked paprika

1 tsp dried oregano

1 x 400g tin tomatoes

200g long grain rice

400ml chicken stock

1 tbsp worcestershire sauce

3 low fat sausages (I sliced them after they were cooked)

 

  1. Spray a large dish with oil, add the chicken and cook over medium heat to brown.
  2. Then add in the onion, peppers and celery, cook for a few minutes
  3. Add in the garlic, cajun spice, paprika and oregano, stir and cook for a few minutes.
  4. Add the rice, chopped tomatoes, stock & worcestershire sauce. Place the sausages in and bring to the boil then reduce to a low heat and cook covered for about 30 minutes.
  5. Serve, Yum!

This is a great dish that you can batch cook with and freeze.


Filipino Chicken Curry

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I recently purchased the new High Protein Handbook No. 5 from Scott Baptie, and this little recipe was my first one I tried, I have to say it was super tasty and very nutritious too.

 

Serves 2

1 tsp coconut oil

2 Chicken Breasts – chopped into chunks

1 sweet potato – chopped into chunks

1 onion – chopped

1 tsp dried garlic granules

1 tsp ginger

1 red pepper, chopped into chunks

1 tbsp curry powder

1 tsp paprika

1 tbsp fish sauce

200ml coconut milk

1 tsp chilli powder

Salt & pepper to taste

 

  1. Melt the coconut oil in a pan, season the chicken and add to the pan to brown then removed with a slotted spoon.
  2. Add the onion, pepper, sweet potato, garlic and ginger and brown.
  3. Add the chicken back to the pan and add the fish sauce, paprika, curry powder, chilli and coconut milk, reduce to a low simmer and cook covered for about 1-2 hours.
  4. Remove lid, turn heat up slightly and allow to cook uncovered for about 20-30 minutes or until the sauce thickens.
  5. Serve on its own or with some steamed wholemeal rice.

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Hunters Chicken with Saffron Bean Rice

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This is a classic dish in the U.K, good British pub food, I was keen to give it a go. Easy One pot cooking and can be slow cooked too. Traditionally its served with roast potatoes, however, having loads of rice to use up in my cupboard this was my preferred choice.

 

Serves 4

For the Chicken

4 Chicken Breasts

4 Bacon slices (smoked)

3 shallots, diced

2 tsp garlic granules or 2 cloves

1 400g tin chopped tomatoes

1 tbsp tomato puree

juice of 1/2 lemon

1 tsp smoked paprika

1/2 tsp crushed chilli flakes

1 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp white wine vinegar

1 tbsp hot sauce

1 tsp mustard powder

1 tsp sugar

80g reduced fat cheddar (healthier option)

For the Rice

150g Wholemeal Log Grain Rice

1 x 400g tin of mixed beans

Pinch of Saffron

300ml Vegetable Stock

75-100g chopped Chorizo

 

  1. Preheat oven to 180 deg.
  2. Wrap each chicken breast with the bacon slice and secure with a cocktail stick
  3. Put all of the other ingredients for the chicken into an ovenproof casserole dish with a tight lid.
  4. Place the chicken on top of the ingredients, put lid on and cook for about 1-2 hours.
  5. Remove from the oven and remove chicken breasts from the dish, set aside. Using a blender blitz the sauce until smooth.
  6. Place chicken into a dish, cover with the sauce and sprinkle the cheese over the top, place under a hot grill to melt the cheese.
  7. Place the rice, beans, chorizo, stock & saffron into the steam pot and cook on Steam setting for 20 minutes.
  8. Serve. Yummy!


Roasted Squash & Chicken Laksa Bake

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Oh yummy, I was going through all my cookbooks and found this dish from Jamie Olivers Superfood Book. Was easy to make, very filling and very delicious. Fresh flavours and so nutritious. Squash is packed with Vitamin A which helps us see in the dark. Laksa originates from Southeast Asia, it is usually a noodle based soup with coconut.

 

Serves 2

2 sticks of lemongrass

2 cloves garlic

10cm piece of ginger

2 fresh chillies

3 spring onions

1 bunch of fresh coriander

80ml coconut cream

Splash white wine vinegar

Splash of Fish Sauce

Chicken Stock Cube with 700ml water

150g brown rice or wild rice

1 butternut squash

2 chicken breasts (or thighs)

1 tbsp Sesame oil

1 tbsp unsalted peanuts

1 lime.

 

  1. Preheat your oven to 180 deg.
  2. Bash the lemongrass and remove outer layers, peel the garlic and ginger and chop the spring onions and chillies roughly. Place all in a blender. Add the coriander, (reserving a few leaves for garnish) coconut cream, vinegar and fish sauce, blitz the mixture until smooth. This is your Laksa paste.                                              20190710_155318
  3. Crumble the chicken stock cube into your oven dish and add 700ml boiling water to dissolve. Add in the rice.
  4. Cut up the butternut squash into 4 rounds off the bulbous part, removing the seeds.  20190710_155752
  5. Cut the chicken breasts into large bite size pieces. Cover the chicken and butternut squash pieces with the Laksa paste.  Place them into the oven dish with the rice & water. Drizzle 1 tbsp sesame oil over the top.
  6. Bake for 1 hour 30 minutes.
  7. Before serving, toast the peanuts and chop into small bits, sprinkle on top with the coriander leaves and squeeze the juice from lime over the top. Serve.

 

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Chicken & Broccoli Casserole

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Love home comfort food? This is a great little dish that never fails to satisfy. Easy to make, economical and very filling. Using the Gruyere cheese gives it a lovely rich flavour and the panko breadcrumbs give it a lovely bite.

 

Serve 2

2 Chicken Breasts – cut into bite size pieces

200g broccoli florets – fresh

1 tbsp butter

1 brown onion, sliced thinly

100ml creme fraiche

200ml chicken stock

40g panko breadcrumbs

55g Gruyere Cheese, grated

Salt & pepper to taste

 

  1. Pre heat your oven to 200 deg.
  2. Bring a saucepan of salted water to the boil and add the broccoli, cook for 5 minutes.
  3. Meanwhile, melt the butter in a pan and cook the onions until browned and softened, about 4 minutes.
  4. Layer the broccoli, onion & chicken in an oven proof dish and season well with salt & pepper.                                                                                          20190707_195205
  5. Pour over the stock and creme fraiche, mix through.
  6. Using the remaining butter in the pan from onions add the breadcrumbs and cheese and mix through, only heat for about 1 minutes until panko crumbs go slightly brown and cheese is combined.                                                  20190707_195212
  7. Sprinkle the panko crumbs and cheese over the chicken in the dish and bake for about 25 minutes until golden brown.                                                              20190707_195615
  8. Serve & Enjoy!

 

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